Crispy Baja Fish Tacos with Avocado Crema

Why You’ll Love This Recipe

Crispy Baja Fish Tacos with Avocado Crema are a flavorful and satisfying dish inspired by the vibrant flavors of Baja California. The combination of crispy, beer-battered fish, crunchy slaw, and a creamy avocado sauce creates a perfect balance of textures and flavors. These tacos are fresh, light, and packed with zest, making them an ideal meal for summer or any casual gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fish:

• White fish fillets (such as cod or tilapia)
• Flour
• Cornstarch
• Baking powder
• Salt
• Pepper
• Beer (or sparkling water)
• Lime juice
• Vegetable oil (for frying)

For the avocado crema:

• Avocado
• Sour cream
• Lime juice
• Garlic powder
• Salt
• Fresh cilantro (optional)

For the tacos:

• Corn tortillas
• Shredded cabbage or coleslaw mix
• Fresh cilantro
• Lime wedges
• Hot sauce (optional)

directions

1. Prepare the Avocado Crema: In a blender or food processor, combine the avocado, sour cream, lime juice, garlic powder, salt, and cilantro (if using). Blend until smooth and creamy. Set aside.
2. Prepare the Fish: Pat the fish fillets dry with paper towels. In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer (or sparkling water) and lime juice to make a smooth batter.
3. Fry the Fish: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Dip each fish fillet into the batter and carefully fry in the hot oil for about 3-4 minutes, or until golden and crispy. Remove the fish from the oil and drain on paper towels.
4. Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Place a few pieces of crispy fish on each tortilla. Top with shredded cabbage or coleslaw mix, a drizzle of avocado crema, and a sprinkle of fresh cilantro. Serve with lime wedges and hot sauce, if desired.

Servings and timing

This recipe yields 8-10 tacos.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

• Use grilled fish instead of fried for a lighter version.
• Add pickled red onions or radishes for extra tang and crunch.
• Swap the avocado crema for a spicy mayo for a different flavor profile.
• For a gluten-free option, substitute the flour with a gluten-free flour blend.

storage/reheating

The fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet to restore its crispiness. The avocado crema will last for 2-3 days in the fridge, but it may darken over time.

FAQs

Can I use a different type of fish?
Yes, you can use any white fish, such as mahi-mahi, haddock, or snapper.

Can I make the avocado crema ahead of time?
Yes, the avocado crema can be made a day ahead and stored in the fridge.

How do I keep the fish crispy?
Make sure to fry the fish in hot oil and serve immediately after frying. If reheating, use a skillet to maintain the crispiness.

Can I make these tacos with flour tortillas instead?
Yes, you can use flour tortillas, though corn tortillas are traditional for Baja-style tacos.

Can I make this recipe without beer?
Yes, you can substitute the beer with sparkling water for a lighter batter.

Conclusion

Crispy Baja Fish Tacos with Avocado Crema are a delicious and easy-to-make dish that brings the flavors of the coast to your table. The crispy fish, creamy avocado sauce, and fresh toppings combine for a tasty and satisfying taco experience. Whether you’re hosting a taco night or simply craving something flavorful, these tacos are sure to please.

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